Green Broth

Elevate your soups, stews, and other dishes with a vibrant and nutrient-rich vegetable and leafy greens broth. By adding a variety of vegetables and leafy greens to your broth, you infuse it with bright vegetal notes, essential minerals, and a depth of flavor that will enhance your culinary creations. This recipe offers a twist by using whole chicken broth as a base instead of water, resulting in a broth that is not only flavorful but also rich in protein and minerals such as calcium, magnesium, phosphorus, potassium, and manganese.

You can easily customize this vegetable broth by incorporating any variety of kale you find at the market or growing in your own garden. Whether it’s curly kale, purple kale, or Lacinato kale, each variety brings its unique character to the broth. The result is a nourishing and vibrant liquid that can be enjoyed on its own with a sprinkle of sea salt or used as a flavorful base for a variety of soups, where its vibrant green color and almost grassy notes add complexity to the dish.

With this homemade vegetable and leafy greens broth, you have a versatile foundation to create a variety of delicious recipes. Its nutrient-rich profile and vibrant flavors make it an excellent choice for vegetarian or vegan dishes, soups, sauces, and more. Enjoy the goodness of fresh vegetables and leafy greens in every spoonful, knowing that you’ve crafted a nourishing broth from scratch.

INGREDIENTS:

• 1 bunch parsley, coarsely chopped
• 1 bunch kale, coarsely chopped
• 1 bunch watercress, coarsely chopped
• 3 celery stalks, coarsely chopped
• 4 green onions, coarsely chopped
• 6 cloves garlic, coarsely chopped
• 1 (6-inch) strip kombu
• 2-3 quarts cold water or Whole Chicken Broth

SERVING: About 2 quarts

PREPARATION TIME: 20 to 25 minutes 

INSTRUCTIONS:

1. In a stockpot, combine the coarsely chopped parsley, kale, watercress, celery stalks, green onions, and garlic.
2. Pour in 2-3 quarts of cold water or whole chicken broth, depending on your preference. The whole chicken broth adds richness and depth to the vegetable broth.
3. Add the strip of kombu to the pot, which will contribute umami flavors and additional nutrients.
4. Bring the mixture to a bare simmer over medium-high heat, taking care not to let it boil. Once simmering, cover the pot and continue cooking for approximately 20 minutes. During this time, the broth will take on a pale yellow-green hue and the flavors will meld together.
5. Strain the broth through a fine-mesh sieve to remove the solids, allowing you to obtain a clear and flavorful liquid.
6. Use a wide-mouthed funnel to pour the strained broth into two 1-quart jars, ensuring that the lids are tightly sealed.
7. You can utilize the vegetable and leafy greens broth immediately to enhance your dishes or store it in the refrigerator for up to 5 days. Its freshness and vibrant flavors are best enjoyed within this timeframe.
8. Alternatively, if you want to prolong the shelf life of the broth, you can freeze it for up to 6 months. If using glass jars for freezing, leave sufficient headspace to accommodate expansion.